Breaking the Radio Silence

Hey! Here I am!

It's shameful how long it's been since I've posted here. Since early April — yikes!

Well, here's a quick snapshot of what's happened in the last 3.5 months:

• I got a new job. In mid-June, I was recruited away from AutoTrader.com to work for a big public relations agency. (Yes, my degree is in PR, but I actually have a passion for corporate communications and employee engagement, which I will continue to do at this new gig.) I'll miss my peeps at ATC and my responsibilities there, but I'm welcome to this new, exciting opportunity.
  
• Just a month into my new job, I bonded with coworkers over a terribly tragic event. On Friday, July 15, a gunman shot and killed a woman from my building in the parking deck adjacent to my building — then opened fire on a group of girls walking across the street for lunch. Two of my colleagues were shot, one of whom still has a long recovery ahead. It turns out the gunman was a security guard from our building and the shooting occurred on his lunchbreak. We don't yet know if the deceased victim was at the wrong place at the wrong time, or if she was targeted. No matter what, that Friday was a terrible, sad, senseless, disturbing day. I am proud of everyone at my new office. The victims have been strong, positive and encouraging. Everyone else has come together in this tough time to be honest about their fears and expectations: better security, our right to trust security, etc. We're all reminded that life is short and your plotted course can change within the blink of an eye. Give all your friends and family a hug and tell them how much you love them. (News story here: http://www.ajc.com/news/atlanta/midtown-shooting-victim-was-1018502.html)
• I've been blogging semi-regularly to my other blog, Savvy in the City. Most posts focus on being able to dress well without spending a fortune (Goodwill FTW!), eating, online shopping and things to do around Atlanta.
• Dan and I got a new, sod lawn! I shouldn't put the exclamation point here because as of right now, it's been more of a frustration then a triumph; we found out right as the sod was being laid that we don't have enough water pressure to power the sprinkler system we had installed... so while we wait to have a second water meter installed, my sweet (and did I mention handsome?!?) husband has been manually watering the grass in the wee hours of the morning.
• I've been playing tennis. Tennis is fun — it's one of the few things that gets me off my tail and sweating. AND, in the league I joined, you pick your own schedule. It's called T2 Tennis. T2 is a "flex" league, which means you and your opponent e-mail and discuss a time that works for each of your schedules. No matter what your skill level, there's a T2 league that fits with your play experience/ability. I didn't play so well this season, but I'm enjoying it, and I'm enjoying Dan playing, too. (Ultimate Tennis is a similar deal-io).
• (Nothing I've accomplished lately is earth shattering or exciting, but I can't say that I mind.)
  

Things I'm grateful for today:

Family:




Upcoming weddings (my friend Julia's, and my brother Ben's):


Fresh fruit ripening on the window sill (from the Your Dekalb Farmer's Market, which always puts me in a good mood):


I won't be so long 'til next time... promise! But remember to check Savvy in the City for more regular updates.

Aunt Vera: Throwing it Down with Bobby Flay

My Aunt Vera has been very busy lady lately!

Tune in Wednesday night (July 21) to see Very Vera take on Bobby Flay on the Cooking Network's "Throwdown with Bobby Flay."

Vera is contractually obligated to keep mum about the competition's outcome -- but I have a feeling she's going to be the victor in this carrot cake championship.

See details about the episode featuring Vera here.

Vote for My Aunt Vera

My very talented and very spunky Aunt Vera (of Very Vera fame) is auditioning for the Your Own Show contest sponsored by Oprah.

Remember when I worked with her for her Costco Road Show a few months back? Vera has a highly successful mail order cake business out of Augusta, Georgia, and she's on the fast track to even more success with her southern style casseroles and other tasty treats. She's been featured on Oprah's favorite things and graced the pages of Veranda, Southern Living and many others.

If chosen, Vera's show would be about classic cooking, impressing your family and friends with elegance/style and staying fit and active. She's calling her show "The School of Good Taste."

Go give her a little love!

Vote here.

Meet Me This Weekend (and Eat Free Food)

Anna and I will be helping out our fantastic and entreprenuerial Aunt Vera. VeryVera is seeing how well her already popular "Gourmet to Go" casseroles would be accepted with the Costco crowd (starting with the Alpharetta, Georgia, Costco location). I don't know exactly what my role will be — but I do know that we'll be giving out samples of her various dishes and interacting with customers to see what their reactions are to the food.

(And to VeryVera's brand manager, I apologize that the below formatting got all funky when I copied and pasted from my e-mail.)


See details below:

We will be at the Alpharetta COSTCO this Thursday- Sunday! VeryVera will be at the Alpharetta Costco store from open to close Thursday-Sunday November 5th-8th. Pick up our Gourmet to Go Best Sellers at the AWESOME savings you know you can expect when you shop at Costco! Not only can you save big on these delicious VeryVera treats, we will be sampling them all day long as well! So stop by to meet Vera and sample away! Is one of these VeryVera products your personal favorite? - Shrimp & Crawfish Casserole - Chicken & Wild Rice Casserole - Creamed Spinach - Parmesan Squash Casserole - Cheddar Chive Biscuits - Pecan Bread Pudding with Bourbon Sauce You can participate in the decision making too! Be sure to buy all of your favorite dishes to show your support! The top selling items this weekend may be permanent fixtures in YOUR Costco warehouse before you know it!

The BEST Creamed Spinach EVER! You know you are on to something when you get to enjoy something this delicious and know it's good for you too! A VeryVera staff favorite, our creamed spinach is delicately enhanced by the flavors of parmesan cheese, cream, cracked black pepper, and of course that pinch of nutmeg that was seemingly made just for spinach! ENJOY!

Taco Scandal (Don't Let This Happen to You)

Tacos have become an American family staple. They’re inexpensive, can satisfy the masses (i.e., the work to make them is about the same whether you make five or 50) and even picky kids like tacos. For some families, tacos (in some variety — taco casserole, build your own, taco salad, etc.) are in the weekly meal rotation.

Given the widespread popularity of tacos, burritos and similar Tex-Mex dishes, I feel compelled to shed light on something. This news may strike you as unfair, sneaky and scandalous. You may be angry. You may feel betrayed. Be forewarned.

As a consumer and one who may cook for your family or significant other or roommate, you’ve probably scoped out the options for taco seasonings. You know the stuff; it’s a spicy/tangy powder that comes packaged in an envelope that’s about 5 x 7 inches. This envelope will season one pound of beef, chicken or pork. Ortega, store brand, Old El Paso, Taco Bell — these are some of your choices. Most packets run about $1.00.

Scour the shelves of your local grocer a little harder next time. Look for the plastic canister of taco seasoning pictured to the left. I hate to point this out, but I have to do it… this container of Ortega seasoning is about $4.00. And it contains THIRTY servings of taco seasoning. That’s enough to season THIRTY pounds of whatever taco meat you prefer, not to mention how many packaging waste it saves.

Let’s do the math. If you’re cooking for five people, you likely use one to one and a half packets of seasoning per taco meal you prep. If you make tacos 20 times in a year, that’s about $30 worth of taco seasoning (or about $1.50 per meal prepped). If you pick up one of these handy jars, you’ll be able to prepare the same amount of taco meat for about $4.00 (or $0.20) per meal prepped.

Over five years, you could in theory purchase $150 worth of taco seasoning. Don’t let this happen to you. Don’t be taken advantage of. Buy your taco seasoning in bulk.

Why Do You Taunt Me, Chick-Fil-A?

As I pumped gas in yesterday's 95-degree heat, I examined the landscape surrounding the Shell station. I spot the Chick-Fil-A across the street and begin to drool at the idea of a chilly, creamy peach milkshake. Mmmmmmm. 

If you're lucky enough to have a Chick-Fil-A in your area, you're also unlucky to only be able to eat there Monday thru Saturday (Chick-Fil-A is closed on Sundays to allow its employees a day to themselves, or possibly a day to practice their religion if they so choose.)

Dear sir, please change your signage to not say "today." "Today" could be 

Sunday and you are not open Sunday. This is unfair and ridiculous. 

Thank you. Sincerely, Katy

Not cool.

Operation: Spicy, Tasty Hummus

Maria, Api and I had long-standing plans to get some pool time in today. Maria promised margaritas, some kind of tasty dip and chips — and dinner after the pool. She asked me if I could bring hummus and pitas. 

Seeing in that the task was so simple, and I have been wanting an excuse to try making hummus*, I decided to give homemade hummus a whirl. I did a minor amount of googling the basics before deciding on a general direction for my thrown-together hummus.

I think the outcome was a good one (Maria, feel free to weigh in). If you want replicate what I did, follow these steps

• Drain one 16-ounce can chickpeas; pour into food processor
• Add the following into food processor: 1/2 cup 2% plain greek yogurt, 1/4 tablespoon garlic powder, 1/4 tablespoon cumin, juice of half a lemon, 1 teaspoon salt, 1/2 teaspoon pepper and 1 medium, chopped fresh jalapeno peppers (seeds removed — I recommend using plastic gloves or plastic wrap while cutting — could be dangerous!)
• Grind ingredients in processor, adding 1/2 to 1 tablespoon olive oil as needed to smooth out the consistency
• Add approximately eight fresh mint leaves; grind until evenly distributed
• Pour into bowl; keep chilled until serving; serve with pita triangles
• (Keep in mind you may want to add more or less seasoning depending on your tastes... so don't be afraid to add a little at a time)

Enjoy!

*I also have a black eyed pea hummus recipe of my father's that I need to try making — it's sure good when he makes it!

Farewell to Devon — Tag-along Ding Dongs

Devon (left) with Dawn at our office Christmas shindig (Dec. 2008)

Devouring a Tag-along Ding Dong

Today, we bid farewell to our colleague Devon. While we're all very sad that she's leaving the company (and Atlanta), our collective office is excited about Devon embarking on new things...

To commemorate Devon's last day, the talented Dawn brought in Tag-along Ding Dong Cupcakes. I am not totally sure how the name evolved — but I am sure these things are sinfully delicious. See Dawn's post about the cupcakes (and how to make them) here. These treats encompass everything you want in a dessert: chocolate, peanut butter and an easy-to-execute recipe. (Check out Dawn's blog for lots of great photography, craft ideas, party inspirations and general warm-fuzzy-feel-good posts.)

We'll miss you, Devon. Cheers!

Sweet Treat from Dawn

I came in on Friday morning only to find a sweet Valentine's-themed surprise from my coworker Dawn (of The Gahan Girls). Dawn left a beautifully-wrapped flaky sugar cookie treat for all the women in the office. She sandwiched two delectable and fluffy cookies together using a thin layer of pink icing (all homemade, I'm sure). 

Thank you for the day-brightening surprise, Dawn!

Pistachio Poundcake

I'm cheating today and posting this on both of my blogs (it's too good not to share everywhere!).

For our office's Thanksgiving "Feast," I volunteered to bring pistachio pound cake. I feel it sounds more complicated than it was, as I prepared a pound cake as directed then just added a teeny little splash (about half a teaspoon or less) of pistachio extract* and four regular drops of green food coloring into the mix. Also, this wasn't just any pound cake recipe; this was my grandmother's pound cake recipe and my very first time attempting a pound cake! I even went out and bought a flour sifter so I could execute the recipe exactly right.

Pistachio flavor included or not, I was impressed with the outcome! The pound cake crust was perfect and the overall texture and level of moistness were right on.

Without further adieu, my grandmother's sour cream pound cake recipe!

INGREDIENTS

• 1/2 pound (2 sticks) butter, softened
• 3 cups sugar
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour
• 6 large eggs
• 1 teaspoon vanilla

DIRECTIONS

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

*I bought pistachio extract from King Arthur Flour for $6.95 plus shipping. I seriously warn you (SERIOUSLY!) to proceed with caution when using pistachio extract. It's INCREDIBLY potent.

Get Your Coca-Cola Taste On

So, I heard a few months back about this compact, yet highly functional, drink machine that's being tested by Coca-Cola North America. (See press release here). The machine takes up less restaurant real estate than your standard Sprite, Mr. Pibb, Coca-Cola, Diet Coke, Hi C, etc. machine but has the ability to make something like 100 different beverages. That's pretty crazy.

The most exciting aspect of this is that a machine is being tested right here in Atlanta. It may or may not have all the flavors loaded, as it's still in round one of testing, but it sounds cool to me. 

Go visit the Willy's Mexicana Grill just north of Buckhead (address is 4377 Roswell Road NE, Atlanta) and get your taste on. 

Morning Spark Update

I'm not sure if I'm especially tired this morning or if the Morning Spark isn't as caffeinated as I once thought. Another reason for my feeling tired could be the psychology behind coffee. Is it all in my head? Do I need that delicious java taste to feel awake?

There are some pluses to Morning Spark. It has to be more affordable than coffee (about $4.00 for five little containers that make two quarts of caffeinated juice each). A Starbucks pumpkin spice latte puts me back $4—and that's only one morning's fix. 

It's also pretty safe to say that the pink grapefruit juice does less damage to my teeth and my breath than that of coffee. 

Oh coffee... despite the positives in Morning Spark, I miss thee.

Cilantro Noodle Bowl - mmmmm nom nom nom

So, I saw a recipe for "Cilantro Noodle Bowl" on 101 Cookbooks (one of my new favorite blogs) and it totally screamed my name. Not only do I L-O-V-E cilantro, I have been dying to test out the food processor Anna gave me as a wedding present (shhh! I'm probably not supposed to use it until after we get married).

The entire cooking process only took about 30 minutes (maybe less), though I do regret "dirtying" so many dishes and apparatuses for Dan in the process. (Thanks for washing everything, Dan!)

Cilantro Noodle Bowl Recipe

For those of you who aren't familiar with baby Romanesco, you can see it in the second photo in this post. Feel free to substitute any other (lightly cooked) vegetable you prefer - many will work well with the buckwheat and cilantro.

8 ounces dried soba noodles

2 - 3 cups baby Romanesco or broccoli florets (I used broccoli, cauliflower and quartered portobello mushrooms totaling about 4 cups)

zest of one lemon

2 cups fresh cilantro, chopped

2 large cloves garlic (I used 4)

1/4 teaspoon cayenne powder (I used a whole teaspoon or more since I like the heat)

1/2 teaspoon fine grain sea salt

scant 1/2 cup extra-virgin olive oil

12 ounces extra-firm nigari tofu 

(the tofu was fine, though Dan suggested using shrimp next time, which sounds like an excellent idea)

Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the Romanesco (or broccoli) to the pot. You want it to barely cook. Now drain and rinse under cold running water. Sprinkle with lemon zest and set aside.

In the meantime make the dressing by combining the cilantro, garlic, cayenne, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.

Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Remove from skillet, let cool a bit and if desired cut into matchsticks (as seen in the photo), sometimes I don't bother and use larger pieces instead.

In a large mixing bowl, combine the soba, Romanesco and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed. Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.

Serves about 4 - 6. 

(More wonderful recipes at www.101cookbooks.com) 

Morning Spark!

In an effort to make sure our wedding pictures are as okay as possible (I can't say I'm excited about having my picture taken over and over and over again)... I decided I might as well have white teeth.

Step 1. Check into professional teeth whitening. Dentist cost = $299.

Step 2. See if there are any more affordable options out there. Find out that Sam's Club has a traveling teeth whitening program. Track down phone number, call teeth whitening people and leave two messages. After no return phone call, and hence never finding out which store they would be visiting next, decide to check out other options.

Step 3. Settle on Crest White Strips. Find White Strips on eBay for $8.99 plus shipping.

Step 4. Consider that your morning coffee drinking habit isn't conducive to keeping white teeth or doing a whitening program.

Step 5. Remember that a friend mentioned a caffeinated morning juice. Seek out that juice (Morning Spark) in the grapefruit flavor the friend recommended.

Step 6. Begin whitening regime. Hope that replacing coffee with the less-abrasive-on-the-teeth Morning Spark satisfies the caffeine need and the white strips do their job.

(Note: I will give an update on Morning Spark and its flavor, caffeine level, etc.)

Greek Yogurt: I'm a Believer

Referencing Kate in my previous post reminded me that I tried a trick she suggested to me—and I forgot to report my findings to her!

I am self admitting sour cream addict. I can find more ways than most to eat it, ranging from traditional Mexican and Japanese stir fry to chicken poppy seed casserole and homemade salad dressings. 

Kate suggested that I try Greek yogurt. If my memory serves me correctly, she described her love affair as borderline obsession. Well, I picked up some Greek yogurt about three months ago and never got around to eating it with so much perfectly good sour cream still in the refrigerator. I threw it out because its expiration date came around before I got around to eating. 

Well, I gave the stuff another shot recently. I don't know why I'd been too timid to crack open the container; I've always been a big yogurt fan—though usually in the vanilla variety. So last week, when I made chicken, red and  yellow pepper, onion and portobello mushroom teriyaki stir fry, I gave it a try. 

I'm here to tell you, I didn't feel like I was missing a thing by eating this Greek-style yogurt instead of sour cream. The sexy food accessory was still tangy, mildly sour and creamy just like the sour cream I've grown to know and love. And with 150 calories in the entire seven-ounce container (versus 40 calories in just a typical two-tablespoon serving of even light sour cream, about twice that much in the regular plastic tub), my pre-wedding dress body should be grateful. It does need all the help it can get!

The variety I picked up at the Your DeKalb Farmer's Market is Fage Total 2% kind. Check out the nutrition facts here. 

A Rathbun's Experience

This post is inexcusably overdue. My apologies to you two or three people who were anxiously (okay, I embellish) awaiting this post.

For a nice dinner, much in part to getting an exciting new job, we went out to dinner at Rathbun’s with another couple. Dan and I grabbed a glass of red wine each at the bar, as we arrived a few minutes early. Promptly upon Chuck and Allyson’s arrival, we were shown our table, in the middle of the dining area and within a direct line of sight from the open kitchen door.

Rathbun’s, the original of Kevin Rathbun’s triumvirate, is a fun, fresh and interesting eating experience. The dining area was a mix of long and short tables, with a crowd of interesting mix as well. I spotted fresh college graduates with money to burn as well as executives entertaining clients and out of town guests. They were all there to taste what Meredith Ford from the Atlanta Journal Constitution calls "modern American cuisine."

One contributor to Rathbun’s charm is a handwritten specials list, reprinted and passed out each day. Five to six of each of the following jumped off the modest looking photocopied piece of paper: small plates, raw plates, soups, big plates, side plates (i.e. vegetables), “second mortgage plates” (Chef Rathbun’s coy way of describing the most expensive and choicest plates), desserts and wines. The standard menu consists of the same categories, with many Rathbun’s regulars swearing by favorites.

I ordered a second glass of Rojo Spanish Granacha, Chuck a beer and Allyson a glass of white. We studied the specials and regular menu with a focused intensity, knowing our choices were important.

And so we settled on a few items, mixing and matching off the two menus.

Chuck:
Crab tart appetizer
Pork loin with porcini mushrooms
Strawberry cobbler with strawberry gelato “a la mode”

Allyson
Soft shell crab
6-ounce fillet with mashed potatoes 
Square-shaped mango sorbet (2 scoops) with an oversized sesame seed wafer

Dan
Spring onion soup (cream based onion soup with lemon juice)
Scallops with country ham and cheese grits
Butterscotch crème brulee

Katy
Lamb medallions with diced pancetta and goat cheese
Rare ahi tuna with a spicy rub served atop stir fried Japanese eggplant
Cauliflower mash with truffle oil

My tuna melted in my mouth, and I savored every bite. The fillet was so lightly seared that it was nearly tar tar. I cut it thinly just to make it last longer. Dan's jumbo sea scallops were seared to perfection as well and made such a handsome pairing with the bed of savory grits. 

I can honestly say that the 2.5 hours we spent at Rathbun’s consisted of the best service, most delectable food and most interesting dining experience I’ve had to date. The waitstaff was knowledgeable and friendly – and nothing beats seeing the chef himself engaged in conversation with his sous chefs and staff. I do admit that I have miles to go in terms of investigating Atlanta’s culinary landscape, but my Rathbun’s experience is sure to stand the test of time.

A "thank you" goes out to Chuck and Allyson, too, for being such great table guests. We all tried one another's food, and I can honestly say that everything tasted wonderful. Kevin Rathbun and his team put an incredible amount of love and thought into each of the dishes.

A few words of wisdom for those interested in Rathbun’s: if you are by yourself or with one other diner, you’ll probably be fine without a reservation. If you’re deadset on a certain time or have a large number of diners to accommodate, you’ll probably want a reservation. On the Wednesday night we dined at Rathbun’s, the tables were full and the waitstaff was busy.

112 Krog St NE
Atlanta, GA 30307
(404) 524-8280
http://www.rathbunsrestaurant.com/
(menu): http://www.rathbunsrestaurant.com/cuisine.htm

p.s. I've sworn to myself that I'll write these reviews in a more timely fashion moving forward, as my descriptions suffered from the time lapse!

The "Wonder Veggie" (and related confusing price points)

Edamame, also referred to as the "wonder veggie" by major producer Seapoint Farms, is one delicious and nutritious vegetable. It's high in protein and fiber and low in carbs. Mmmmm soy beans!

These beans (usually incased in pods) are weird for sure, but something beyond their tasty yet "sin free" composition baffles me. 

I don't know about where you live, but at the grocery stores and farmers markets near my house, the ones in pods and the ones removed from their pods (pictured here) are priced exactly the same (usually about $2.99). 

The real weird thing is that these same-priced bags of edamame have precisely the same weights. That means that you pay for the pods (discarded after you remove the beans with your mouth) when you can get the pod-free ones for the same price.

Is this the price you put on the "fun" of removing the peas from the pods versus already having it done for you?

It's Finally Happening!

I have been dreaming of eating at Kevin Rathbun's famous Rathbun's restaurant (on Krog Street in Atlanta) for what seems like years. I've read about the restaurant and it's delectable food in Atlanta Magazine and heard many a person rave about the hot spot's culinary offerings.

Kevin Rathbun and his brother beat Chef Bobby Flay in a recent Iron Chef battle -- and both gentleman have excellent reputations in the national restaurant community.

Now I am finally going! Dan and I will be meeting with a professional contact and his wife for dinner there the second week of June. Reservations have been made. The countdown has begun!

Next stop, Kevin Rathbun Steak and Krog Bar.

Link to Kevin Rathbun's restaurants here.

One delicious fruit

I am not usually the recipient of many Christmas holiday vendor gifts; however, this past Christmas, our talented annual report creative management agency sent me a box of Harry and David pears. I was reluctant to pick one up but did so nonetheless. I rinsed it off and brought it back to my office. I looked at it for a few minutes and decided that while I am not so much of an apple fan, this decadent fruit was worth a shot.

To my amazement, the pear was a bundle of sweet, crunchy, soft and fruity deliciousness. I immediately regretted that I'd left the rest of the box in the break room for my department's consumption. I wouldn't be surprised if accidental moans and groan of taste sensory pleasure were creeping out of my office into the hallway.

After months of thinking about how delicious that pear was, I decided to pick up a few at the Your DeKalb Farmer's Market. I picked up two each of two varieties, one being a Bradford and the other a Bosc pear. (Note how the Wikipedia entry calls the Bosc pear the "aristocrat of pears." Doesn't that say it all?) The Bosc was the first one I tried. I'm 99 percent sure this is the variety used in Harry and David gift baskets.

I couldn't bring myself to eat one of the Bradfords after Dan consumed the one other Bosc I'd bought. I took one bite and it just wasn't the same. I'll be picking up more upon my next visit to the farmer's market.

I can't help it if I have aristocratic taste.

My Love: the Your DeKalb Farmer's Market

Any of my friends will tell you that I cannot talk briefly about the Your DeKalb Farmer’s Market, or YDFM for short; instead, I launch into a long description of the place, why I’ve grown to love it so much and which items are “must buys.”

If I were to recall it correctly, my description usually starts something like this:

“The farmer’s market isn’t your typical farmer’s market where walk up to a vendor with fruit and ask ‘how much for a box of tomatoes?’ It’s a cooperative and subsidized market, meaning you check out the same way you would at your neighborhood Kroger or Publix (a cashier rings you up and tells you your total). The place is nearly the size of a Sam’s or Costco with plenty of fresh produce, meat and other international items of interest to boot. Each and every time I go to the farmer’s market, I can’t help but to smile, get excited about cooking and feel overall invigorated about life. It’s just that kind of place. Sort of like a less expensive Whole Foods but on steroids.”

So you might be wondering what all the YDFM carries within its large and slightly fishy-smelling corridor. Well, almost anything food-related you can imagine with the exception of some sundries (I am yet to see toilet paper, shampoo, trash bags, etc.). From cheeses and veggies to exotic seafood and hot teas, they really seem to have it all.

In my opinion, there are a handful of “must buys.”

Ravioli. One sound sums up my thoughts: “mmmmmmmm.” Made and packaged on-site like so many other YDFM items, this stuff is not only inexpensive, it’s delicious! My favorite is butternut squash with a hint of citrus; Dan goes for the wild mushroom. All options taste great, especially when topped with the YDFM’s own “tomato sage sauce,” also shelved in the refrigerated pasta area. Other fresh pastas are also worth a try (suggestion: spinach fettuccine).

Cheeses. I think I read on farmer’s market’s web site that they carry nearly 150 varieties. Two I usually pick up are buffalo mozzarella and crumbled goat cheese. I will never be able to by either from my favorite Kroger again, given that the price comparison makes me nauseous (YDFM prices are about half of those from your local grocer). Beyond these cheeses, be sure to sift through aged asiagos, matured bleus, grated romano varieties and other delicacies.

Meats. It is my firm belief that YDFM meats taste fresher and healthier than any I’ve picked up elsewhere. Additionally, it’s pretty cool that you can say to a butcher-area employee, “Three-fourths of a pound of tilapia, please” versus buying a less (or more)-than optimal-sized prepackaged amount. I am yet to be disappointed with any of the lamb, ground sirloin ($3.69/pound – incredible!), breakfast sauce links, scallops, shrimp, steak, ground turkey or deli meat selections I’ve picked up over the last two years. I haven’t been brave enough to try any for myself, but you can order up some goat if your tastebuds are so brave. (The farmer’s market is an “international” market, catering to and employing people from all around the world. For this reason, and because the facilities are capable, the food choices cater to the international.)

Spices. Kick your spice cabinet up several notches with the low-cost dried spices offered at the farmer’s market (don’t miss them – they’re along the far right wall, near the wine and beer area). Consider getting a few of the basics to start your collection (bay leaves, mixed Italian seasoning, oregano, thyme, rosemary, basil, parsley, cracked black pepper and the like). Warning: picking up these spices at an average of $0.75/ounce will make you curse under your breath at those McCormick’s people.

Vegetables. Where else can you choose from eight varieties of eggplant? Very few, I would imagine, at least in Atlanta. Take your pick from the freshest veggies from miles around, all at much less per pound than at your local grocer. Plus, as I mentioned, the variety of produce (both traditional and exotic) will leave you breathless. I usually stock up on broccoli crowns, mushrooms, tomatoes on the vine, several types of squash, peppers and onions. When you look down at your cart full of colorful and nutritious produce, you’re destined to feel more excited about the way you eat. I know I do.

Soy products. I’ve noticed that the pricing and variety of frozen and refrigerated soy products is better than many other places. Pick up a bag of edamame (shelled or in shells—price per ounce is the same) or some extra firm tofu for an Asian-inspired stirfy noodle bowl.

Coffee. Fresh, delicious and just the way you like it. I used to be a big Starbucks brew-at-home fan, that is, until I realized I was paying $8.62 for 12 ounces of coffee. I have been pleasantly surprised and pleased with the YDFM’s coffee. I usually opt for having the coffee/tea area employees grind the coffee for me (you pick the level of grinding you would like) instead of buying the preground stuff. My addiction of choice: Columbian medium roasted with automatic drip grind, sometimes with vanilla syrup flavoring roasted in. At an average of $6/pound and very tasty, I am one happy customer. While you’re waiting for your coffee to be ground, go ahead and order some peanut butter (crunchy, creamy or crunchy creamy), almond butter or cashew butter—also ground before your eyes.

Fresh flowers at great prices, a fantastic beer and wine selection, an extra-large dessert case and a hot food/salad bar line also beef up the farmer’s market’s offerings.

While the salad dressings, canned soups, yogurts and salsas are definitely more interesting and organically-based than what you can grab at Kroger, I usually pass on these since they’re not as good of a buy.

This entry wouldn’t be complete without including a moderate amount of YDFM shopping strategy best utilized on a crowded day. When it comes to shopping in the produce aisles and nearby dried and canned foods aisles, I suggest finding a secure spot to leave your cart and heading in with open arms only. This way, you can dodge around other farmer’s market clientele and swiftly deposit new treasures into the stationary cart.

Moral of the story: it’s worth your time to make a trip to the Your DeKalb Farmer’s Market. It’s become a weekly routine for me. Just be forewarned that beautiful weather outside and visiting between noon and 5pm make for rather crowded conditions. Also, only cash, debit and check are accepted (no credit cards).

3000 East Ponce de Leon Avenue

Decatur, Georgia 30030

p.s. Thank you, Paul McKellar, for bringing me to the farmer’s market for the first time.